Keto Creamy White Enchilada

Indulge in the rich, comforting flavors of Keto Creamy White Enchiladas, a low-carb twist on a Tex-Mex classic that’s perfect for keto enthusiasts and cheese lovers alike. Tender, seasoned shredded chicken is wrapped in soft low-carb tortillas, then smothered in a velvety jalapeño-infused cheese sauce made from cream cheese, heavy cream, and a touch of chicken broth for added depth. Topped with a bubbly layer of melted cheddar or Mexican blend cheese and garnished with fresh cilantro, this dish is baked to golden perfection in just under an hour. With its creamy texture, zesty kick, and keto-friendly ingredients, this satisfying meal is ideal for busy weeknights or as a crowd-pleasing dinner for the whole family.

Nutriscore Rating: 57/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 pieces Boneless, skinless chicken breasts
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Olive oil
• 2 tablespoons Butter
• 2 cloves Garlic, minced
• 4 ounces Cream cheese, soft
• 1 cup Heavy cream
• 0.5 cup Chicken broth
• 1 piece Jalapeño, deseeded and diced
• 2 cups Shredded cheese (cheddar or Mexican blend)
• 6 pieces Low-carb tortillas
• 2 tablespoons Fresh cilantro, for garnish

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Season the chicken breasts with salt and black pepper.

Step 3

In a large skillet, heat olive oil over medium-high heat. Sear chicken breasts until browned on both sides and cooked through, about 5-7 minutes per side. Remove from heat, let cool slightly, then shred the chicken using two forks.

Step 4

In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

Step 5

Add the softened cream cheese, stirring until melted and smooth. Gradually whisk in heavy cream and chicken broth. Stir in diced jalapeño and continue to cook until the mixture is smooth and slightly thickened, about 3-5 minutes.

Step 6

Remove skillet from heat and stir in 1 cup of shredded cheese until melted and incorporated.

Step 7

To assemble the enchiladas, place a portion of the shredded chicken in the center of each low-carb tortilla. Roll them up and place seam-side down in a greased baking dish.

Step 8

Pour the creamy jalapeño cheese sauce evenly over the rolled tortillas, ensuring they are thoroughly covered.

Step 9

Sprinkle the remaining 1 cup of shredded cheese over the top.

Step 10

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown.

Step 11

Remove from the oven and let cool slightly before serving. Garnish with fresh cilantro and enjoy!

Nutrition Facts

Serving size	(1429.7g)

Amount per serving	% Daily Value*
Calories	3559.4

Total Fat 267.4g	0%
Saturated Fat 143.5g	0%
Polyunsaturated Fat 3.4g
Cholesterol 967.1mg	0%
Sodium 6731.7mg	0%
Total Carbohydrate 107.1g	0%
Dietary Fiber 60.8g	0%
Total Sugars 11.6g
Protein 203.3g	0%

Vitamin D 56.0IU	0%
Calcium 2365.6mg	0%
Iron 12.2mg	0%
Potassium 1964.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.0%

Protein: 22.3%

Carbs: 11.7%